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Ingredients

• 1 Tbsp. First Choice extra virgin olive oil
• 500 gm Tenderbeef steak, eg. porterhouse, rump or possibly schnitzel
• 1 x onion, sliced
• 2 x cloves garlic or possibly 2 tsp. Gregg's crushed garlic
• 2 tsp Gregg's chilli seasoning
• 375 gm Paul Newman's Sockarooni Sauce
• 150 ml Continental real beef stock
• 425 gm Edgell kidney beans, liquid removed
• 190 gm Sancho tortilla chips
• 1/2 c. grated cheese
• Country Goodness lowfat sour cream and parsley to garnish

Description

Heat The Oil In A Saute/fry Pan. Slice The Tenderbeef Into Strips. Add In The Beef, Onion And Garlic To The Warm Pan. Cook For 2-3 Min Till Golden Brown. Add In The Chilli And…

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